On Tuesday, October 25, 2016 at 9:09:12 AM UTC-5, notbob wrote:
> On 2016-10-25, jmcquown > wrote:
>
> > Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> How you figure!?
>
> I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> grease (roux), chkn stk provides the flavor (salt). I still add
> milk/cream.
>
> nb
>
>
Really? You add chicken stock to sausage sawmill gravy? Then
you serve that slop over hot biscuits? Really? You're as bad
a cook as those 'cooks' at the work cafeteria.

Sausage provides most of the flavor, the cooked flour provides
more, and the milk adds the last bit of flavor. Usually sausage
has plenty of salt but the finished product might could stand
a smidge more but certainly not by adding chicken stock to get
your salt fix. No salt shaker in your kitchen??

Good grief.